Reviewed: Oct. 14, 2004

WOW!! My fave. biscuits are Red Lobsters, this is it. I have searched high & low & finally found it. Thanks for sharing!

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JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: Oct. 5, 2004

Great recipe. I'm not big on cheeses but even I enjoyed these. My guests love them. I was out of parsley so I just sprinkled chopped green onions over top of the biscuits. Also, I used margarine instead of butter and they turned out great.

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SHAZIA

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Voorhees, New Jersey, USA

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Reviewed: Sep. 4, 2004

If you would like to impress someone with your biscuit bread, then this is the recipe for you... Easy to make and really easy to eat!!!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 12, 2004

Wow Debbie!!!! I can't begin to tell you how much we loved these! I used the cheddar but replaced the parm with asiago and used a good three quarters of a cup of each. I added of bit of onion and garlic powders to the dough and because I had just run out of milk, I used buttermilk. I made the biscuits larger and topped each with a little more cheese. The parsley garlic butter was sensational and my youngest daughter said that they were the BEST biscuits I've ever made. Thanks so much for sharing this wonderful recipe!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 2, 2004

I totally agree with another review about these biscuits tasting like Red Lobster's. These are kind of fattening, but taste very good.

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LBELLINO

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Reviewed: Jul. 31, 2004

I can't stop making them and my friends can't stop eating them--easy and delicious!

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BAMBARBIE

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Reviewed: Jul. 18, 2004

My dinner guests last evening were absolutely "wowed" with the cheese biscuits along with the All Recipes artichoke chicken entree and salad of mixed baby greens/spinach/fresh strawberries/thinly sliced white onion/toasted almonds/crumbled blue cheese, tossed with a garlic/olive oil dressng. Reference the biscuits, first, I used low fat Bisquick baking mix, sharp cheddar, and fresh parmesan. And, instead of 2/3 cup milk, I substituted 2/3 cup club soda + a few extra tablespoonsful. Added some onion powder and garlic powder to the melted butter/parsley topping. And, reference other reviewer comments, next time I make the biscuits, I'll add chives to the batter for additional taste and color. Also, next time I'll use only 1/2 tsp. of dried parsley because 1 tsp. seemed a bit much on top of the biscuits.

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Andytofu

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Reviewed: May 13, 2004

Just like Red Lobsters. These are so delicious.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 11, 2004

We loved these. I now make them atleast once a week. Very homey and comforting, especially with a pot of soup or stew.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Apr. 19, 2004

I tried these again using 1/2 cup milk, 1/4 cup melted butter, added the garlic to the biscuit mix, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder, 1 cup of extra sharp cheddar and 1/4 cup Parmesan/Romano and they tasted much better.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 28, 2003

These were great and they tasted EXACTLY like the seafood restaurant, my family loved them...thanks Debbie

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AUNTAUNA

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Reviewed: Feb. 18, 2003

These were ok. I'm glad I only made half of the batch because only two people ate it, including myself. The rest, we had to throw out. Definitely not to die for.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2003

This recipe just goes to show how "easy" cooking doesn't always cut it. These "biscuits" taste like cheesy (and I don't mean the dairy product), second-rate, commercial garlic bread. I'm sorry that I wasted any effort, money and especially my time by following this recipe. I recommend that you learn from my mistake. One thing is certain: If I ever find myself at a "popular seafood chain", you can be SURE that I won't be sampling their biscuits! EVER!

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SMCKINNEY3

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Reviewed: Dec. 27, 2002

These are very comparable to the biscuits served at Red Lobster! I however, did have to reduce the heat to 375 degrees when baking. A wonderful aroma and tasty blend of flavors!

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PEGGY V

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Reviewed: Dec. 25, 2002

I made this recipe with Christmas dinner(we traditionally have seafood instead of turkey) and the biscuits were delicious!!! My dinner guests thought they were excellent too. The only thing I did differently(per other reviews) was to add the garlic powder(not salt) and dried parsley to the mix itself. I brushed the bisquits with plain melted butter as soon as they came out of the oven, then quickly placed in the roll basket covered with a cloth. Also, I just cooked these until done and had NO problems with the bottoms burning. They do indeed reheat just fine as long as you gently reheat them in a microwave on low and just until they are warm. Thanks for the wonderful recipe!!!

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TEXASCOOKER

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Reviewed: Dec. 14, 2002

Wow, great recipe. I will make this over and over.

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STACIEDOLLS

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Reviewed: Dec. 11, 2002

I first made this recipe over a year ago and my husband and I absolutely love it. We went to Red Lobster recently and actually decided that we liked this home-made version a whole lot better!! Quick, easy, and very tasty. The best!

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RENEE12

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Reviewed: Oct. 20, 2002

Although I'll still be looking for the perfect replica of Red Lobster's cheese biscuits, these were pretty good. I too added some chives to the batter and we all thaought they were good enough to make again. Thanks Debbie and your friend for sharing this.

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DREGINEK

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Reviewed: Sep. 22, 2002

If you could give more than five stars, I would!! This are very tasty and as good if not better than the reviews! I have made these several times since first trying them and eveyone thinks this recipe is a keeper!

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DIANA YOCKEY

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Reviewed: Sep. 21, 2002

These are so awesome! Nummy! I have no changes to suggest for this recipe - except double or triple it or you won't have enough, they go so fast!

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JayBub

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